Peanut Butter-Honey Tart with Ganache Glaze

Ingredients

• 1.3 cups flour 
• 6 ounces bittersweet chocolate finely chopped
• 0.3 cup creamy peanut butter with only peanuts and salt) (smooth)
• 1 cup chop roasted peanuts salted
• 1 large eggs separated
• 0.5 cup brown sugar packed ()
• 0.5 cup cup heavy whipping cream 
• 0.3 cup honey 
• 2 teaspoons water ()
• 2 tablespoons milk 
• 3 tablespoons peanuts salted coarsely chopped
• 1 cup powdered sugar 
• 1 pinch salt 
• 5 tablespoons sugar 
• 0.3 cup butter unsalted ()

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk

Directions

1. Spray 9-inch square or 10-inch-diametertart pan with removable bottomwith nonstick spray. Blend flour, sugar, andsalt in processor 5 seconds.
2. Add butter andblend until coarse crumbs form.
3. Add eggyolk and 2 teaspoons ice water. Blend untilmoist clumps form, adding more ice waterby teaspoonfuls if dry. Gather dough intoball; flatten into square or disk (dependingon shape of pan). Wrap and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keepchilled. Soften slightly at room temperaturebefore rolling out.
4. Roll out dough to 11-to 12-inch squareor round.
5. Transfer dough to prepared pan.
6. Cut off all but 1/2 inch of overhang. Foldoverhang in, creating double-thick sides.Freeze until firm, about 15 minutes.Preheat oven to 350°F.
7. Bake crust untilpale golden, checking every 5 minutes andpressing bottom if bubbling and pressingsides up with back of fork if slipping, about28 minutes.
8. Beat egg white in small bowl untilfoamy.
9. Brush some white over hot crust tocoat inside.
10. Bake 1 minute longer. Cool onrack. Increase oven temperature to 375°F.
11. Melt butter in heavy mediumsaucepan over medium heat.
12. Whisk inbrown sugar and salt, then cream andhoney. Bring to rolling boil, swirling panoccasionally. Boil 1 minute.
13. Whisk in 1 cuppeanuts.
14. Pour filling into crust.
15. Bake tart until filling is bubblingthickly, about 15 minutes. Cool on rack untilfirm, about 2 hours; freeze 15 minutes.
16. Beat powdered sugar and peanutbutter in medium bowl until blended.Gradually beat in 2 tablespoons milk,then more by teaspoonfuls to thinslightly; spread evenly over peanut filling.Refrigerate tart while preparing glaze.
17. Place chocolatein medium bowl. Bring cream to simmerin small saucepan; pour over chocolate.
18. Whisk until smooth.
19. Spread glaze over tart.
20. Sprinkle chopped peanuts around edge.Chill tart until glaze sets, at least 1 hour.DO AHEAD: Can be made 1 day ahead.Keep chilled.
21. Let stand at room temperature1 hour before serving.
22. Using tip of small knife, gently loosencrust from pan. Push up pan bottom,releasing tart.
23. Cut square tart in half andcut each half crosswise into 7 or 8 slices orcut round tart into wedges.